Steaming keeps the beets from drying out.

Ingredients:

4 pounds red beets, scrubbed, halved if large

2 tbsp olive oil

salt, pepper

handful of thyme, sprig of rosemary and/or 2 bay leaves

METHOD:

preheat oven to 425

toss beets with oil in 9x13 roasting pan, season with salt and pepper

add herbs and 1/4 cup of water

cover pan firmly with foil (create steam environment)

roast for 60 to 75 minits

cool out of oven, rub with paper towel to remove beet skins

big batch of oven steamed beets 940x560